Make this Honey Butter Glazed Christmas Turkey the star of your holiday feast. Featuring a sweet-savory glaze of honey, butter, citrus, and aromatics, this bird emerges with a shimmering golden crust that’s impossible to resist.
WHAT YOU'LL LOVE
- Luscious honey-butter glaze with citrus, herbs, and a hint of garlic
- Juicy, tender turkey achieved through brining and a butter injection
- Stunning golden presentation with glossy, caramelized skin
- Dessert-esque sweetness balanced with savory aromatics and smoke
Honey Butter Glazed Christmas Turkey
Tom Jackson
Rated 4.6 stars by 10 users
Category
Entree
Cuisine
American
Servings
14
Prep Time
20 minutes
Cook Time
2 hours 3 minutes
Calories
118
Brined, butter-injected, and seasoned generously, the turkey is roasted with a high-heat start and finish for maximum crispiness, then basted regularly with its own honey-butter glaze. The result: succulent, aromatic, and beautifully glazed meat that looks as stunning as it tastes.
Ingredients
- 14 lb turkey
-
2 lb Cattleman’s Grill Butcher House Brine
- 2 1/2 gallons water
-
Yoder Smokers Chicken Rub
- 2 large yellow onions, large dice
- 2 cups apple cider
- 1 cup unsalted butter, melted
-
1 cup Reida Farm Kansas Wildflower Honey
- 1/2 tsp pumpkin pie spice
- 1/2 tsp roasted garlic base
Injection/Glaze:
Directions
- Combine the Cattleman’s Grill Butcher House Brine and water in a 22 quart Briner Bucket. Whisk well.
- Place the turkey in the bucket, and brine in the refrigerator for 1 hour per pound (14 lb turkey = 14 hour brine).
- Remove the turkey from the Briner Bucket. Dry the skin with paper towels. Place on a wire rack over a sheet pan. Place the turkey in the refrigerator uncovered to dry the skin out for 12-24 hours.
- Fire up your Napoleon Grill Prestige P500RSIB-3 Gas Grill. Set the burners on one side to high heat (both burners). On the other side, set the burners to low heat (both burners). Place a Lodge 12” Cast Iron Skillet on the hot side and fill with hot water.
- Combine injection/glaze ingredients in a marinade shaker or quart mason jar. Blend with an immersion blend until smooth. Pour out half and save for glazing.
- Inject the other half of the glaze into the turkey; breasts first, then legs.
- Season the turkey over and under the skin with Yoder Smokers Chicken Rub.
- Truss the turkey with kitchen twine to hold the legs together and close to the breasts, and hold the wings in tight against the breasts.
- Place diced onions in the Lodge Casserole Dish. Place turkey on top of onion. Transfer to grill (low heat side). Pour the apple cider in the casserole pan.
- To add smoke, place wood chips in a small foil basket on hot side of the grill. Leave and let smoke. Do not soak chips in water.
- Try to maintain a temperature of 400ºF-425ºF, adjusting burners as needed.
- When the internal temperature reaches about 115ºF, about 90 minutes into the cook, begin glazing the turkey with the reserved honey butter. Pour/brush onto surface of the turkey. Glaze every 20-30 minutes until the bird is fully cooked or the glaze is gone.
- Roast until the internal temperature reaches 155ºF in breasts, about 2.5-3 hours total cook time.
Recipe Note
Frequently Asked Questions
What does the apple cider do in this recipe?
It's poured into the casserole dish beneath the turkey during roasting, where it adds moisture and aromatic sweetness to the pan drippings as the bird cooks — it's a braising liquid, not part of the glaze itself.
What if my turkey isn't fully thawed?
Fully thawed turkey is essential for even cooking and proper brine infusion — allow 1 day per 5 lb in the fridge.
Can I prepare the glaze ahead of time?
Yes — make and chill the glaze up to one day ahead, then reheat before basting.
How should I reheat slices?
Warm gently in a 325°F oven — drizzle pan juices or reserved butter glaze to keep slices moist.
What internal temperature should the turkey breast actually reach?
This recipe lists 155°F, but USDA's minimum safe internal temperature for poultry is 165°F, including the breast. Cook to at least 165°F to make sure the turkey is fully safe before carving.
How long does this turkey actually take to cook?
Plan on roughly 2.5 to 3 hours total, not the 2 hours 3 minutes listed in the recipe card — that field doesn't match the directions' own stated cook time.
Can I cook this indoors?
We rate this a 4 out of 5. Great in the kitchen, better on the grill.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 118
- Carbs
- 6 grams
- 3%
- Fiber
- grams
- 2%
- Sugar
- 6 grams
- Protein
- 8 grams
- Fat
- 6 grams
- 8%
- Saturated Fat
- 3 grams
- 15%
- Sodium
- 170 milligrams
- Cholesterol
- 29 milligrams
- 10%
- This is an estimation and may vary depending on exact measurements and cooking methods.
- grams
